In one pot, bring vegetable broth to a simmer. In another heavy-bottomed sauce pan, heat oil over medium-high heat. Add shallot and cook until it becomes a very light golden color. Add rice and stir to coat all the grains. Add wine and cook until almost completely evaporated. Then turn down the heat and add the broth, one ladle at a time, constantly stirring as the rice absorbs the liquid.

When the rice is tender and creamy, remove from heat. Fold in the cheese, spinach, mushrooms, and pecans. Season to taste with nutmeg, salt, and pepper. Reserve some mushroom slices and pecans for garnish.

Stack several baby spinach leaves then roll into a cigar, slice the spinach into fine ribbons. Garnish the risotto with reserved mushrooms, pecans, and chiffonade of spinach. Serve extra grated Parmesan on the side.

8 thoughts on “Spinach Mushroom Risotto with Pecans”

What a positively glorious winter risotto. It is an entire meal, and will be making an appearance at my home soon. I found your site through Ciao Chow Linda, and I certainly am glad I did. Thanks for the terrific recipe, and your pix are wonderful!

How can I go and eat my plain old ham sandwich for lunch after seeing this? I need to get to the store for fixins’ for this delicious risotta. I’m glad Adri also discovered your blog. She has a terrific site as well.

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